Vanessa you can bake, ice your cake with cream cheese/white chocolate. Wrap well in plastic wrap & tin foil and freeze for up to a month. I’ve done it, no problem. Icing stays put..doesn’t change the flavour. Take cake out day before, let thaw on the kitchen counter. Then refrigerate when thawed . Next day put on your fondant.
Creativity is God's gift to us. Using our creativity is our gift back to God. Clarky's Cakes 😎
